This is my go-to sauce or dip, when I want a little creaminess to go a long way. It’s has a subtle flavor with a big finish, depending how you play up the cayenne. Try it with veggies, as a sandwich spread or over pasta. You will not be disappointed.

Makes  1 ¼ cup

Prep time: 10 minutes     Cook time: 30 minutes

Ingredients

½ head of a large cauliflower, cut into florets (approx. 4 cups or a 12 oz bag of pre-cut florets)

½ cup of unsweetened oat milk (or rice milk)

2 Tbsp. of lemon juice

1 Tbsp. of apple cider vinegar

2 Tbsp. of Dijon mustard

1/8 tsp. of cayenne (or less, this gives it a bit of a kick)

Cumin for roasting cauliflower

Directions

• Heat oven to 425 F
• Line a baking sheet with parchment paper or a silpat mat
• Spread cauliflower florets out on the baking sheet
• Sprinkle florets liberally with ground cumin
• Bake for about 30 minutes, until cauliflower  florets are soft and nicely browned, then let cool a little bit
• In your high-speed blender make your oat milk (or add ½ cup of store-bought)
• Carefully transfer cauliflower florets to the high-speed blender
• Add remaining ingredients. Starting at a low-speed, increase to high and blend until creamy. Adjust seasonings to taste.
• Consistency will be quite thick, like a dip. If you like it to be more of a thinner sauce, add more plant-milk.

Notes

To make your own plant-milk:

• Oat milk: ¼ of rolled oats + ½ cup of water
• Rice milk: ¼ cup cooked brown rice + ½ cup of water.
• Blend at high speed until desired consistency is achieved

If you are in a real hurry, you can buy cauliflower florets in a 12-oz bag